The fun part of whipping it up in your kitchen is the freedom to create your own flavor (and it’s preservative free!). Cumin and fresh garlic were my add-ins, but avocado, black beans, cayenne, basil, sun dried tomatoes, jalapenos and kalamata olives are wonderful additions. Your options are endless really.

Lately, I’ve been loving pyramid style workouts. Below is one for your abs and it’s nothing short of good. Working out doesn’t have to be complicated. Body weight workouts are fabulous because no equipment or gym is needed. They travel well and are a do anywhere, anytime heart trainer. Grab a friend or spouse and try it out (you can enjoy some hummus and veggies as a reward after)!

Over the last couple weeks I tended my neighbor’s garden while they were on vacation. After making vats and vats of fresh salsa (which don’t get me wrong is delicious) I needed something new to use the bushels of tomatoes I harvested over the weekend. And, I needed forced portion control on all the blue corn tortilla chips that were involved in eating all the salsa.

In my pantry I had a can of organic garbanzo beans, garlic and just picked basil from right outside my door as well. That was the beginning of this smooth, creamy, full-of-flavor dip. I also recently purchased a Blendtec from Costco, which is my new favorite piece of kitchen equipment, totally worth the investment.

Along with hummus, the blender creams almonds, spinach and frozen fruit like you wouldn’t believe. I then drizzled hummus over sliced, home grown tomatoes sprinkled with sea salt and black pepper. A great appetizer or side dish with grilled chicken or fish. Sort of a twist on Italian caprese salad. If you eat dairy feel free to add a few thin slices of fresh mozzarella.

If you’re looking for a new way to use fresh tomatoes or boost the flavor of fresh or grilled veggies this is a recipe for you. Clean, nutritious and summer flavor-full.

My friend Rebecca, a chiropractor at 4:40 Chiropractic, has some great stress and tension relieving exercises on her website. I’ve been obsessively doing the one for neck paint and tightness (my trouble spot). It’s amazing and I’ve noticed a huge difference since doing.

Part 1) Sit or stand tall, bring right ear to right shoulder, use your right hand to provide a little more pressure, touching the right temple. Hold for 20-30 seconds, then switch. Perform 3 times on each side (Stretches the middle scalene)

Part 2) Sit tall and bring your left ear to your left shoulder blade. Place your left hand on the right side of your forehead to provide a deeper stretch. Hold 20-30 seconds, then switch sides. (stretches the front anterior scalene)

Part 3) Sit tall, bring your left ear to the front of your right shoulder and look down, place your left hand on the back of the left side of your head and pull gently until you feel a stretch. Hold 20-30 seconds and switch to the opposite side. Perform 3x each side. (Back posterior scalene)

I apologize for my cyberspace absence! It’s been a busy June. Last Saturday I catered a wedding reception for one of my friends. It was a beautiful evening, but I’m so bummed I took little to no pictures (guess that’s what happens when running around like a crazy woman trying to set up a buffet). The few that I took were at night, using my phone and only of the dessert table so let’s forget for a few moments that this is a healthy eating blog.

I made red velvet and lemon cream cake “truffles” or balls as some like to call them. I thought truffles sounded a bit more sophisticated for the event. Also, baked up a small, rustic, two-tiered chocolate cake with cream cheese frosting and fresh flower garnish for the bride and groom. To round it out, chocolate and white sheet cakes from good ol’ Costco. Love the vintage sweets bar with coffee! (Sorry for the small picture size.)

The reception was in the backyard of a wonderful family’s home, that I got to know well over my time prepping for the whole shindig. Again, a huge thank you to all who helped. Especially my new friends Mallory and Ellen and my wonderful husband Klint for volunteering his time and displaying mad serving and cooking skills (this pic was during our clean up, so keep in mind a little delirium is setting in. I took it while sitting on a cooler, eating chips and salsa, laughing hysterically).

We had a great time. As my grandma Crow used to say, “It was a do-ins'”. Still kicking myself for not getting visible proof of our dinner display, but I can tell you the menu and most popular dish of the night….. which was healthy!

The spread included a sliced cheese variety, crackers, warm brie with honey and almonds, Italian salami, sandwich bar with gourmet toppings like roasted red peppers, pesto mayo and sun-dried tomato cream cheese. Tortilla chips with garden salsa, broccoli salad, fresh vegetable platter with dip in a red cabbage bowl and the most loved dish… Mediterranean Layer Dip with Pita Chips (click on for recipe). I posted it a long time ago so please excuse the amateur pictures and fluorescent lighting.

This dish is great for any occasion or course (summer bbq, picnic, Christmas, side, appetizer, etc.) and super easy to make. A base of creamy hummus and basil pesto are the tasty back drop for scattering sliced kalamata olives, sun dried tomatoes (tip: not packed in oil), green pepper, cucumber, purple onion and crumbled feta cheese. Scoop up the layers of flavor with multigrain pita chips, crackers or veggies. It’s a large and small crowd pleaser. And gluten free (use GF hummus and pesto, or make your own). Enjoy!

Are you ready for summer? If not, this recipe will get you in the mood for frozen drinks, barbecue and slathering on Banana Boat by the pool.

I made a similar version of this meatless entree last year but it didn’t quite do it for me, something was missing. And what was that “something” you ask? Hummus! Hummus and roasted garlic brought these beautiful stacks to a whole new level. My husband loved this dish and surprised it contained no meat. The portabello mushrooms have a hearty, meaty taste which is so filling smothered with the plentiful vegetables.

Feel free to add cooked lean turkey bacon or shredded chicken for extra protein. Or serve them as a gorgeous side dish. You can achieve restaurant presentation in your own kitchen without any fuss or professional culinary education… just layer away. Try grilling the vegetables instead of roasting.

Have fun with this one and enjoy eating your vegetables. So flavorful and healthy.

2. Carefully remove stems and gills from mushrooms keeping them whole. Place mushrooms cap side down and drizzle each inside with 2 t. balsamic vinegar, salt and pepper; set aside.

3. Slice half eggplant into 4, about 1/2-inch thick slices and sprinkle with salt. Cut bell pepper into quarters, remove seeds and ribs. Trim ends of zucchini and summer squash, slice each into 4, thicker lengthwise pieces. Place all vegetables and whole garlic cloves on prepared pan and brush both sides lightly with 3/4 T. olive oil and sprinkle with salt and pepper (keep the mushrooms aside marinating). Bake in preheated oven for 20-25 minutes, flipping half way through (may need to remove garlic earlier to not burn).

4. Remove vegetables from oven and brush remaining 1/4 T. olive oil on both sides of mushroom caps and sprinkle with salt and pepper. Place cap side down on a well sprayed, or parchment lined baking pan and bake for 5-10 minutes. Roughly chop roasted garlic.